Chicken Enchiladas - cooking recipe

Ingredients

2 large chicken breasts, cooked and split into 12 strips
1 c. onion, chopped
1 clove garlic, minced
2 Tbsp. butter or oleo
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1/4 c. green chilies, chopped
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano, crushed
1/2 tsp. basil, crushed
12 tortillas
2 1/2 c. Jack cheese, shredded
3/4 c. sour cream

Preparation

In saucepan, cook onion and garlic in margarine or butter until tender.
Add tomatoes, tomato sauce and seasonings.
Bring to a boil; reduce heat.
Dip each tortilla into tomato mixture to soften.
Place 1 piece of chicken and about 2 tablespoons shredded cheese on each tortilla.
Roll up and place, seam side down, in 13 1/2 x 8 3/4 x 1-inch baking dish.